4/23/2024 0 Comments Amy freeze thick![]() ![]() My favourite red food colouring is this one. I can’t help you with that… my advice in these posts is there for a reason! I do realise that buying food colourings online can be faffy and more expensive, but there is a reason – they are SO MUCH BETTER. No matter how many times I say that, people still use them, and people still complain that things aren’t red. I will say this now, as I do on all my other red velvet recipes… supermarket food colourings suck. One of the MOST IMPORTANT THINGS EVER when it comes to red velvet… is using the correct food colouring. That doesn’t sound good when I phrase it like that… but it really is AMAZING. It’s a giant happy delicious mush of recipes. Honestly these basically are a marriage of my two other NYC Cookies, but then influence by my other red velvet recipes. When it comes to cookies though, you can’t treat them quite the same way, otherwise it wouldn’t be a cookie! Or at least, it wouldn’t be New York style chunky delicious cookie that we all want and adore so much. These are classic, and feature in my red velvet cake and red velvet cupcakes. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk. ![]() Red velvet, if you weren’t sure, is a mix of chocolate and vanilla – and red. I like to give you what you want! These are gooey, they’re stuffed with white chocolate chips, and they have the wonderful red velvet flavour! These weren’t to be posted for a while – I do like to try and spread my recipes out a bit, have a bit of variation… but here we are. I of course, was more than happy to oblige. The thing is, since posting them, I am getting so many requests over and over for other versions – and by far one of the most popular requests was these. ![]() These two recipes are SO GOOD and honestly, I’m astounded by how many of you already made them. These are, obviously, inspired by my NYC chocolate chip cookies, and my triple chocolate NYC cookies. I mean, sorry if you don’t like cookies and all… but how can you not?! They’re the best. Oh hey yet another cookie recipe that you have ALL been asking for! I couldn’t resist. Please see my disclosure for more details!* Gooey white chocolate chip New York style red velvet cookies – utter cookie heaven! Almond milk, in my opinion, doesn’t have a strong taste (so you’re getting more fruit flavor) and is light.*This post may contain affiliate links. I also like almond milk for my smoothies, but you could totally do another milk, like coconut milk (or coconut water), cow’s milk, or cashew milk. Okay, now that we’ve had “the talk” (about blenders), let’s get onto the smoothie recipe.Įasy 2-Minute 2-Ingredient Frozen Fruit Smoothie ![]() □Īnyway…Ninja also has a smoothie-only blender, which could be a great option, too. I never thought I’d write the word “vessel” in a recipe post, but here we are. Easy clean-up, too, since it’s all done in one vessel. The cup additions make smoothie-marking a breeze, too. This is a blender that you can use for ANY recipe and in an efficient manner. I have the “ Ninja Professional Countertop Blender with 1100-Watt Base, 72oz Total Crushing Pitcher and (2) 16oz Cups for Frozen Drinks and Smoothies (BL660).” So, do yourself a smoothie favor by purchasing a new blender if you don’t have one currently capable. If not, you’re going to get frustrated with frozen fruit stuck in the blades and the process will surely take more than two minutes. You gotta have a good blender to make a good smoothie. ![]()
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